When traveling, it is nice to have a few tasty and quick meals to eat on the fly. Crockpot Chicken Tacos are a favorite whether we’re at home or on the road, and leftovers (if there are any!) make a great topping for Taco Salad.

To make the process easier, I prepare my slow cooker meals before we leave home and then freeze them in large zip-top bags. They travel well this way in a good cooler, and then they can thaw in the mini fridge in the hotel. Clean up is easy and I don’t have to worry about bringing seasonings and extras since they’re already in the bag! Just dump into the crockpot and go.

Crockpot Chicken Tacos

1 lb of Boneless Chicken Breast, cut in chunks
1 cup Chicken Bone Broth
3 -4 Tablespoons of Taco Seasoning (see recipe below)

Place ingredients into a slow cooker and cook on low for 6-8 hours. Shred with a fork when the meat is cooked through.

We bring either salad fixings for taco salad or taco shells for traditional tacos. Toppings can be shredded lettuce, tomatoes, olives, cheese, salsa, and avocados or guacamole.

Taco Seasoning

¼ c Chili Powder
1 tsp Cayenne Powder
1 tsp Red Chili Flakes
2 tsp Turmeric
3 tsp Paprika
¼ c Cumin
3 tsp Oregano
2 Tbs Salt
3 tsp Garlic Powder
3 tsp Onion Powder
2 tsp Black Pepper
2 tsp Arrowroot Powder (Optional; helps prevent clumping and makes a smoother sauce)

Mix thoroughly and store in an air-tight container.

Tips for Hotel Cooking

• Buy a set of cheap cutlery and store in a plastic shoe box with a lid (or disposable utensils are nice, too). Don’t forget serving spoons and a can opener. Bring two sharp knives for any cutting needed. Wrap in a thick dishtowel and store safely in the box with the cutlery.
• Use a small plastic box as a “pantry” with basic seasonings (salt, pepper, garlic, cayenne, etc.) to spice up any meals that might need an extra bit of flavor.
• A small baking sheet can serve as a tray to prep your meal. The lips around the tray keep any messy liquids contained.
• A few sheets of parchment paper are easy to pack can be used for meal prep surfaces on a counter or desk and are super easy to clean up and throw away in a hotel room.
• Stow several dishrags and a small container of dishsoap in a large zip-top bag, along with several smaller plastic bags.
• Make sure to bring extra bags or storage containers for any leftovers or to stash damp dishrags.
• Bring along a good supply of disposable plates and paper towels!

What’s your favorite travel-friendly cooking tip?